{"id":15578,"date":"2025-11-30T07:31:44","date_gmt":"2025-11-29T23:31:44","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=15578"},"modified":"2025-11-30T07:31:44","modified_gmt":"2025-11-29T23:31:44","slug":"why-hong-kongs-cooked-food-centres-are-so-beloved-and-some-of-the-best-to-visit","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=15578","title":{"rendered":"Why Hong Kong\u2019s cooked food centres are so beloved and some of the best to visit"},"content":{"rendered":"


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Rayson Chan and his father Woon Tai are on a well-earned break after a hectic lunch service at their family-run restaurant in a cooked food centre in Hong Kong\u2019s Kowloon City neighbourhood.<\/p>\n

The duo operate Lok Yuen<\/strong> (Shop 6, 3\/F, Kowloon City Municipal Services Building, 100 Nga Tsin Wai Road, Kowloon City. Tel: 2382 3367), a cha chaan teng<\/em><\/span>-style eatery set up by Rayson\u2019s grandfather more than 50 years ago.<\/div>\n

Diners flock there to indulge in nostalgic dishes such as fried chicken wings, deep-fried pork chop and braised vermicelli with preserved vegetables, all washed down with classic drinks like red bean ice.<\/p>\n

\u201cOur deep-fried French toast that has fillings like satay beef and pork floss is really popular,\u201d says Rayson of Lok Yuen\u2019s signature dish that oozes with butter and condensed milk.<\/p>\n

\u201cPeople tell me they love the food because it reminds them of their childhood.\u201d<\/p>\n

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\"Satay<\/div>
Satay beef French toast at Lok Yuen in the Kowloon City Market and Cooked Food Centre. Photo: Instagram\/prettyisntgood<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
Cheap and cheerful cuisine in a no-frills, slightly chaotic environment pretty much sums up Hong Kong\u2019s cooked food centres<\/span>, the public indoor food halls scattered around the city.<\/div>\n<\/div>\n


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Rayson Chan and his father Woon Tai are on a well-earned break after a hectic lunch service at their family-run restaurant in a cooked food…<\/p>\n","protected":false},"author":1,"featured_media":1864,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[9067,5046,2138,108,3569,5010,1210],"class_list":["post-15578","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-beloved","tag-centres","tag-cooked","tag-food","tag-hong","tag-kongs","tag-visit","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/15578","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15578"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/15578\/revisions"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15578"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15578"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15578"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}